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A healthy breakfast casserole arranged for meal prep in individual containers.

Mediterranean Breakfast Casserole Meal Prep

Enjoy a delicious and healthy Mediterranean breakfast casserole perfect for meal prep. This savory dish is packed with eggs, spinach, sun-dried tomatoes, feta, and Kalamata olives.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 slices
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 large eggs
  • 1/2 cup unsweetened almond milk
  • 1 tablespoon olive oil
  • 1 cup chopped spinach
  • 1/2 cup chopped sun-dried tomatoes oil-packed, drained
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped Kalamata olives
  • 1/4 cup diced red onion
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • salt feta and olives are salty, so add judiciously
Optional Protein
  • 1 cup cooked diced chicken sausage or turkey bacon for added protein

Equipment

  • 9x13 inch baking dish
  • large bowl
  • medium skillet

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. In a large bowl, whisk together the eggs, almond milk, oregano, black pepper, and a pinch of salt until well combined.
  3. Heat olive oil in a medium skillet, then sauté the diced red onion for 3-4 minutes until softened. Add the chopped spinach and cook for 1-2 minutes until wilted.
Assembly and Baking
  1. If using, add cooked chicken sausage or turkey bacon to the skillet and heat it through.
  2. Evenly spread the sautéed onion and spinach mixture, sun-dried tomatoes, crumbled feta cheese, and Kalamata olives in the prepared baking dish.
  3. Pour the whisked egg mixture over all ingredients, gently pressing down any floating items.
  4. Bake for 35-45 minutes until the casserole is set in the center and lightly golden. A knife inserted into the center should come out clean.
Cooling and Storage
  1. Allow the casserole to cool for 10-15 minutes before slicing into individual portions.
  2. Store cooled portions in airtight containers in the refrigerator for up to 3-4 days, or freeze for 2-3 months. Reheat as needed in the microwave or oven.

Notes

This casserole is very versatile; feel free to add other vegetables like bell peppers or mushrooms. Adjust salt carefully because feta cheese and olives are naturally salty. Serve warm for breakfast or brunch, or enjoy cold as a snack.